Herefordshire Cidre is a traditional cider prepared by fermentation of locally grown cider apples with up to 25% perry pear juice, exhibiting rich appley flavours with marked astringency and a balance between sweetness and bitterness. The cider is entirely produced within the County of Herefordshire. Cider is produced in the county using traditional, local apples and pears which give the cider its unique fruity flavour supported by characteristic bitterness and astringency
Only juices from locally grown varieties of traditional cider apples and perry pears are used to produce cider in Herefordshire.
Method of production
The apples are pressed to obtain the juice. The sugar content and acidity are adjusted as required. The juice is fermented naturally or using cider yeast for a period of up to 3 months. The cider is then racked off and matured for up to 6 months. The product is then filtered, centrifuged and or clarified.